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This research aims to evaluate how asparaginase affects heat-induced contaminants and quality attributes in wholemeal biscuits.

July 8, 2026Applied SciencesOpen Access

Effect of Asparaginase on Neo-Formed Contaminants and Quality Attributes in Wholemeal Biscuits

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Randomized trial examines asparaginase's effects on contaminants in biscuits, suggesting improved quality outcomes.

This research aims to evaluate how asparaginase affects heat-induced contaminants and quality attributes in wholemeal biscuits.
Investigated three levels of asparaginase (100, 300, and 500 ASNU kg−1 flour) against an untreated control.
Assessed dough resting time effects by incorporating a 15-minute step before baking.
Measured contaminants (acrylamide and HMF) and sensory-related attributes through instrumental analysis.
Asparaginase reduced acrylamide by up to 68% at 500 ASNU kg−1 flour (p-value not stated).
Dough resting further lowered acrylamide levels compared to no resting.
High doses of asparaginase decreased Maillard reaction-derived VOCs by approximately 30%.

Masciola et al. (2026) studied this question.

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